Monday, December 16, 2013

Stout Mac and Cheese

What is your favorite Christmas song?

That is it. I just want your feedback. :) While you think about it, make this cheesy, beery, spicy mac and cheese. Packed full of flavor with chorizo and multiple cheeses, it is guaranteed to make you sing.

Now what song are you singing?

Stout Mac and Cheese (adapted from Cooking Light)
4 oz small pasta (I used shells)
1 tsp canola oil
2 oz chorizo
1/3 cup diced onion
1 1/4 tbsp flour
freshly ground pepper, to taste
1/2 cup stout beer (I used Guinness)
3 tbsp milk
1 1/2 oz freshly shredded cheddar cheese
1 oz velveeta cheese

Preheat oven to 450 F.

Cook pasta according to package. Drain.

Heat the oil in pan over medium heat. Add the chorizo and onion and cook about 6 minutes, crumbling the meat. Add the flour and a grind or two of freshly ground pepper. Stir about 1 minute, stirring constantly. Whisk in the beer and then bring to a boil. Stir constantly for about 3 minutes until it thickens. Remove from the heat and stir in the milk and cheeses until melted. Stir in the pasta and toss to coat completely. Divide into two individual casserole dishes coated with cooking spray.

Bake for 10 minutes until browned.

Serves 2.

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